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Tasty Way to Enjoy Fruits and Vegetables Together

acorn squashOftentimes I remind you about the importance of increasing your intake of fruits and vegetables in your daily diet as these foods are rich in dense nutrients:  vitamins, minerals, trace minerals, and many other nutrients supporting cellular, tissue, gland, and organ health.

During the holidays I came across a grand recipe from the December/January 2013 issue of Taste of Home magazine.  This recipe combines a fruit and a vegetable and was the “talk” of my holiday dinner party.  I thought I would share it with you.  I later adapted this recipe to make a “green” soup and such adjustments are listed below.

Acorn Squash & Pear Soup

2 medium acorn squash, peeled, cut into ¾ inch cubes

4 medium firm pears, peeled

3 celery ribs, thinly sliced

1 large onion, finely chopped

2 Tbsp butter, melted

1 tsp dried thyme

1 tsp salt

½ tsp dried sage leaves

½ tsp pepper

1 carton (48 oz) chicken broth

Combine the first 9 ingredients in a large bowl, toss to coat. Transfer to a greased shallow roasting pan.  Roast at 375 degrees for 1-1/4 hours or until squash is tender, stirring occasionally.  Cool slightly.  In a food processor, process squash mixture with broth until smooth.  Transfer to Dutch oven and heat through, stirring occasionally.  Then serve.

“Green Soup”

1 small bunch broccoli, chopped into flowerettes

1 small bunch kale, ribs removed, chopped

Small bunch parsley, chopped

1 medium leek, halved, chopped coarsely

1 medium onion, chopped

1 Granny Smith apple, chopped

2 cloves garlic (to taste), chopped or minced

3 stalks celery, sliced

1 tsp dried thyme

½ tsp dried sage leaves

Salt and pepper to taste

Vegetable or chicken broth (adjust based on amount of vegetables you use.

Saute leek and onion in coconut oil till lightly golden and soft, add celery and apple, then add kale and parsley when celery is softened.  Cook down until kale is just wilted.  Add garlic.  Saute about 1 minute.  Add broth, thyme and sage and continue cooking until all is still colorful but soft.  Cool slightly.  Process in food processor to desired thickness consistency.  Reheat and serve.

Both soups can be topped with sour cream or yogurt and a fresh sprig of parsley or even mint.

These are very healthy soups providing a rich array of nutrients, especially when cooked slowly, not too hot, and not too long to preserve those nutritious benefits.  And you get an additional serving of fruit for the day!

I hope you enjoy these hearty wintertime soups.

Krystle Shapiro is owner of Touchstone Massage Therapies and Nutrition Plus! She is the founding member of The Sandpoint Wellness Council. 

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